- starch, such as bread, corn bread, rice, or potatoes
- liquid, such as broth, wine, or liquor (or a combination of these)
- other additions that can include herbs, onions, dried or fresh fruits, sausage or other meats (optional)
- seafood such as oysters, crab, or shrimp (optional)
Be creative with what you put into your stuffing -- you won't be disappointed.
Create your own recipe by keeping these proportions in mind:
- For each pound of uncooked poultry, you will need about 3/4 cup stuffing.
- For every 1 cup of starch, add about 2 tablespoons of liquid, just enough to moisten the bread.
If you just want stuffing, there's no requirement for a bird.
- Cook the stuffing separately in a covered casserole if you don't have an accurate meat thermometer, because there is no visual test for stuffing doneness.
- Mix the stuffing just before you stuff and roast the bird.
- Loosely spoon stuffing into the body and neck cavities rather than packing it. Otherwise it won't get hot enough by the time the turkey is cooked.
- Spoon any remaining stuffing into a casserole; cover and chill until ready to bake.
To Stuff or Not to Stuff
Stuffing baked inside the cavity of a turkey is generally moister than stuffing baked in a casserole. It may also contain more fat calories since the stuffing absorbs juices from the turkey as it bakes. If stuffing is baked inside the turkey, it is essential to check the temperature of the stuffing as well as the turkey. The stuffing must reach a temperature of at least 165 degrees F.
If you prefer not to stuff your turkey
- Place quartered onions and celery in the body cavity to add flavor to the drippings used in gravy. Pull the neck skin to back; fasten with a short skewer.
Bake an entire recipe of stuffing in a casserole instead of using it to stuff a bird. Bake the casserole, covered, in a 325-degree oven for 30 to 45 minutes or until heated through.
- To stuff, first measure out the amount of stuffing that will go into the bird, allowing 3/4 cup per pound of bird. (That's 11 cups for a 15-pound bird.)
- Release drumsticks from band of skin, unhooking the tail or leg clamp if one is provided.
- The clamp may be removed if you prefer not to use it.
- Remove neck and giblets. Check inside the neck as well as in the body cavity.
- Twist the wing tips under the back.
- Stuffing temperature should reach at least 165 degrees F. Use a meat thermometer to test for doneness.
- Insert thermometer through the body cavity into the thickest part of the stuffing and let it stand for five minutes.
- Or after removing the stuffed bird from the oven, use a dial or digital instant-read thermometer to check the temperature in the center of the stuffing.
Can I stuff the turkey the night before I roast it?
It is unsafe to stuff the turkey ahead of time. The chilled stuffing in the turkey will not reach a safe temperature before the turkey is done. To be safe the turkey should reach a temperature of 180 degrees F. and the stuffing in the body cavity of the bird should reach 165 degrees F.
Can I just make the stuffing and chill it?
It's fine to make the crumbs or bread cubes ahead, but the stuffing should not be completely prepared ahead if it will be used to stuff a turkey. If the stuffing is to be baked in a casserole, it can be prepared in advance and chilled. The baking time will need to be increased by about 15 to 20 minutes if you're starting with chilled stuffing.
I have lots of turkey and stuffing left over. What should I do with it?
Before carving your turkey, be sure to remove all stuffing. The leftover stuffing can be refrigerated for up to 2 days. Stuffing must be heated to at least 160 degrees F.
After dinner remove all meat from the carcass (this should be done within 2 hours of the turkey's removal from oven). Leftover turkey can be refrigerated and used within 2 days, or frozen in small portions.
Be sure to label and date the wrapped packages and use within 6 months. Leftover turkey can be used in any recipe calling for cooked chicken or turkey.
Why do recipes say to spoon the stuffing into turkey loosely?
Stuffing will expand as it roasts. If stuffing is too tightly packed, it will not reach a safe temperature by the time the turkey is done.
How do I get stuffing crispy on the top?
If the stuffing you've baked outside the bird in a casserole dish isn't crisp on top when it's done baking, put it under the broiler for a minute or two. You can do the same thing with the stuffing that's been baked inside the turkey; after it's done, just transfer it to a large oiled baking dish.
Bake it at 450 degrees F for 10 minutes or so, and then broil it for a minute or two. It will be crisp on top and moist inside.